Lasagne classiche
The classic lasagna

Prep time: 40 mins | Total time: 1 hour | Servings: 6

Ingredients

• Ragù di carne using 750g/1.5 lb ground beef
• 900g (2 lb) fresh pasta sheets – made with 800g (1.75 lb) flour and 8 eggs (see Pasta fresca recipe)
• OR 500 g (1 lb) dried lasagna sheets
• 50g (2 oz) butter
• 50g (2 oz) flour
• 500 ml (1 pint) milk
• 3 cups parmesan cheese, grated

Directions

• Make a bechamel (white sauce) by browning the flour in the butter for a couple of minutes on a low heat, eliminating any lumps, and gradually adding the milk, stirring continuously until the sauce thickens. Add a little salt and set aside.
• Cut the pasta sheets into 20 cm rectangles.
• Cook in plenty of boiling, salted water for 5 minutes (you will do several batches depending on the size of your pot). Wash the cooked pasta immediately in cold water and set aside on dishtowels.
• In a large oven-proof dish, lay out one layer of pasta, with the sheets overlapping slightly.
• Cover with a third of the ragù, distributing it well.
• Cover with a third of the bechamel, distributing it well.
• Sprinkle with a third of the cheese.
• Repeat with two further layers of everything.
• Cook in a preheated oven on 170°c/340°F for around 20 minutes, until the cheese is brown.
• Leave to rest for a good 10-15 minutes before cutting.